The Best Solution for Leftover Turkey

This is one of the great comfort foods of all time, and if it doesn’t become a post-Thanksgiving favorite in your house, I will be shocked. Creamy and sublime, Old World and rustic in the best farmhouse sense possible, this dish, served with a pot of long-grain Carolina rice, can’t be beat.

Oftentimes, I serve this with a side of roasted endive gratin, because it pairs really well: Poach whole endive in just enough water to cover, seasoned with butter, salt and honey. Then drain and drip-dry, arrange in a baking dish, cover with fresh butter and toasted bread crumbs and bake until crispy.

Instructions

Total Time: 40 minServings: 6

In a large, deep skillet, melt the butter over moderately high heat. Add the onion, celery, carrots, bell peppers and peas and cook, stirring occasionally, until the onion is translucent, about 2 minutes. Stir in the olives, parsley, tarragon, thyme and flour and cook, stirring constantly, until the flour is fully incorporated and slightly browned, about 2 minutes.

Add the turkey to the skillet and cook for 1 minute. Gradually add the stock, stirring well and scraping up any browned bits from the bottom of the pan. Simmer over low heat until slightly thickened, about 3 minutes. Pour in the milk and return to a simmer. Cook until thickened, about 5 minutes. Season the stew with salt and white pepper and serve with rice.

MAKE AHEAD The stew can be refrigerated overnight. Reheat gently before serving.